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Culinary herbs are among the hottest trends in gardening. They also are popular among families
who preserve fresh foods for later use.

Almost 70 percent of home canners are growing herbs, second only to tomatoes, said Lauren
Devine-Hager, test- kitchen scientist with Jarden Home Brands, which manufactures Ball mason
jars.

“At least a third of them dry and store their herbs,” she said.

Jarden is paying more attention to that fast-emerging market by developing recipes, methods of
preservation, and products for short- and long-term storage, Devine-Hager said.

“When we ask people what herbs they’re growing, they tell us No. 1 is basil, followed by chives,
cilantro and dill,” she said. “These are all great for adding flavor to meals without using much if
any salt.”

People are also using herbs in ways they haven’t traditionally been used, said Daniel Gasteiger,
author of
Yes, You Can! And Freeze and Dry It, Too.

“We’re seeing a lot of infusions and mixology,” said Gasteiger, of Lewisburg, Pa. “People are
getting into herb-mixed drinks. I use vodka infused with herbs and garlic to flavor things like
Dijon mustard and creamed noodles. You put a flambe on it to burn off the alcohol and it leaves the
essence of the herbs behind.”

Herbal innovation also is more noticeable at farmers markets, he said. “I’ve seen lots of herb
jellies being sold: fennel, thyme, rosemary and lavender.”

Moreover, there has been a surge in the sale of food dehydrators — electric devices that remove
moisture from foods to aid in preservation.

“Many people just want to know what’s in their food,” said Meagan Bradley, a vice president of
marketing for the Legacy Companies, which markets the Excalibur line of dehydrators. “They’re using
their own herbs and dehydrating — making seasonings by grinding it up.”

Food preservation is a great way to stock up on essentials, Bradley said.

Things to remember when preserving herbs:

• Herbs are among the easiest plants to grow and can be planted inside on windowsills or outside
in gardens or containers.

• Herbs can be grown from seed, making them inexpensive.

• Shelf life varies depending on the type of herb, amount of moisture removed and storage
conditions.

• The best time to harvest herbs for drying is just before the flowers first open, when they’re
in the “bursting bud stage,” says the University of Georgia’s National Center for Home Food
Preservation. Gather herbs in the morning to minimize wilting.

• Many people dry or freeze fresh herbs, while others add them to vinegars, oils, butters,
alcoholic drinks, sea salt, soaps and jellies. Preservation in those cases often involves
refrigerating or freezing.

• Dry herbs are more concentrated and have a stronger flavor than fresh herbs. “A recipe calling
for a tablespoon of fresh basil would call for a half-tablespoon of dried basil,” said culinary
analyst Angelica Asbury.